JP2018143170A - Potato shochu and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a novel potato shochu in which a citrus evoking scent is enhanced.SOLUTION: Provided is a potato shochu characterized in that, in a conversion of alcohol concentration of 25 v/v%, the linalool content is 800 to 3000 μg/L and the β-ionone content is 10 to 100 μg/L. It is preferable that the β-cyclocitral content is 10 to 100 μg/L. It is preferable that at least a part of the raw material is orange sweet potato, and preferably it is a whole-amount potato shochu in which both the brewing raw material and the koji raw material are only a sweet potato. Examples of orange sweet potato include Ayakomachi, Sunny Red, Hamakomachi, Tamaakane, and Jay Red.SELECTED DRAWING: None

Description

  The present invention relates to potato shochu and a method for producing potato shochu. More specifically, the present invention relates to a potato shochu containing a specific amount of linalool and β-ionone, and a method for producing a potato shochu. The potato shochu of the present invention has a fruity, citrus-like gorgeous fragrance and an excellent flavor.

There is a research report that monoterpene alcohols such as linalool, α-terpineol, citronellol, nerol and geraniol originating from the raw sweet potato are involved in the characteristic incense of potato shochu (Non-patent Document 1). Among them, linalool is a kind of monoterpene alcohol represented by the molecular formula C ₁₀ H ₁₈ O and has a citrus scent, a flowery scent, and a fruit scent.
In addition, there is a research report on the effect of sweet potato varieties on liquor quality of potato shochu and the search for characteristic incense ingredients. It was described that it was 274 μg / L for potato shochu using potato, and 332 μg / L for potato shochu using joy white of white sweet potato (Non-patent Document 2).

As an approach to make alcoholic beverages contain a high content of terpene alcohol, for example, there are those disclosed in Patent Documents 1 to 4.
In Patent Document 1, the ERG20 gene encoding farnesyl diphosphate synthase has an erg20-3 mutation in which the 62nd threonine residue of the enzyme is replaced with methionine, and can produce monoterpene alcohol. A sake brewed using a mutant strain of the yeast Saccharomyces cerevisiae and having a preferred muscat-like aroma is disclosed.
Patent Document 2 discloses a shochu produced by brewing and distillation using a stressed sweet potato as a raw material, and any one of monoterpene compounds selected from linalool, α-terpineol, citronellol, nerol and geraniol. An aromatic component having a component concentration of 200 μg / L or higher and a total component concentration of the monoterpene compound of 600 μg / L or higher and a fragrant shochu are disclosed.

In Patent Document 3, in alcoholic beverages obtained by saccharifying and / or brewing raw materials using koji, koji powder koji obtained by koji making koji powder containing a terpene glycoside as the koji is used. A method for producing alcoholic beverages, characterized in that it is produced by saccharification and / or brewing of the raw materials used, is disclosed.
Patent Document 4 discloses a shochu made by using only potatoes as a raw material for potato shochu and potato material, and using potatoes whose water content is reduced in the potato material, and has an isoamyl alcohol content of 650 mg / L or more, or A total amount of potato shochu having an isoamyl acetate content of more than 10.2 mg / L, or the former being 650 mg / L or more and the latter being more than 7.2 mg / L. A total amount of potato shochu having a content of 60 μg / L or more is disclosed.

JP 2002-238572 A JP 2002-17334 A JP 2005-245249 A JP 2009-207377 A

Takeo Ota, “Scent of sweet potato shochu”, Journal of the Japan Brewing Association, 1991, Vol. 86, No. 4, p. 250-254 Kamiwatari Takumi, Setoguchi Shinji, Ueda Jiro, Setoguchi Tomoko, Ogata Shinichiro, "Effects of Sweet Potato Variety on the Quality of Sake Shochu and Search for Characteristic Ingredients", Japan Brewing Association, 2006, Vol. 101, Vol. 6, No., p. 437-445

  In recent years, consumer preferences have been diversified, and potato shochu has been required to have a variety of aromas and flavors. For example, several potato shochus using sweet potatoes with orange flesh (orange sweet potatoes) as a raw material are commercially available. Potato shochu using orange sweet potato has a unique citrus-like fragrance, and is an example that satisfies various consumer preferences. Accordingly, an object of the present invention is to provide a potato shochu having a fruity, citrus-like fragrance, a good flavor and an excellent flavor, and a method for producing the same, in order to further respond to various consumer preferences.

  The present inventors have intensively studied to provide a potato shochu with an enhanced scent reminiscent of citrus compared to conventional potato shochu. As a result, the present inventors succeeded in obtaining a novel potato shochu having a fruity and citrus-like fragrance, containing a specific amount or more of aroma components such as linalool and β-ionone, having a good flavor and excellent flavor.

  The invention according to claim 1, which is provided based on the above-described knowledge, has a linalool content of 800 to 3000 μg / L and a β-ionone content of 10 to 100 μg / L in terms of an alcohol concentration of 25 v / v%. It is a characteristic potato shochu.

  The potato shochu of the present invention contains a specific amount of linalool reminiscent of citrus and a violet-like scented β-ionone, and has a fruity, citrus-like scent that is enhanced in flavor and taste. Have.

  The invention according to claim 2 is the potato shochu according to claim 1, wherein the content of β-cyclocitral is 10 to 100 μg / L in terms of an alcohol concentration of 25 v / v%.

  The potato shochu of the present invention contains a specific amount of linalool and violet-like scented β-ionone reminiscent of citrus, and further contains a specific amount of citrus-like scented β-cyclocitral. With such a configuration, the fruity and citrus-like fragrance is further enhanced, and a liquor-like potato shochu with better flavor and flavor is obtained.

  The invention according to claim 3 is the potato shochu according to claim 1 or 2, wherein at least a part of the raw material is orange sweet potato.

  In the potato shochu of the present invention, at least a part of the raw material is orange sweet potato (fruit-orange sweet potato). If at least a part of the raw material is orange sweet potato, the fruity and citrus-like fragrance is further enhanced, and the potato shochu has a good flavor and excellent flavor.

  It is preferable that the orange sweet potato is at least one selected from the group consisting of Aya komachi, Sunny red, Hamakomachi, Tamaakane, and Jay red (Claim 4).

  The invention according to claim 5 is the potato shochu according to any one of claims 1 to 4, which is a whole amount potato shochu in which both the hanging raw material and the koji raw material are only sweet potatoes.

  In the potato shochu of the present invention, both the raw material and the koji material are only sweet potatoes (total amount of potato shochu). With such a configuration, the fruity and citrus-like scent is further enhanced, and the potato shochu is a full-bodied liquor with a good flavor and excellent flavor.

  Invention of Claim 6 is a manufacturing method of the potato shochu which manufactures the potato shochu according to any one of claims 1 to 5, including a step of saccharifying and brewing the raw material, and at least a part of the raw material A method for producing potato shochu characterized by using orange sweet potato.

  The present invention relates to a method for producing potato shochu, and is characterized in that orange sweet potato is used as at least a part of the raw material. With such a constitution, it is possible to obtain a liquor-like potato shochu containing a specific amount of linalool, β-ionone, etc., having a fruity, citrus-like fragrance, good flavor and excellent flavor.

  Invention of Claim 7 uses the steamed steamed orange sweet potato as a hanging raw material, and uses the dry heat-treated orange sweet potato which performed dry heat processing at 120-400 degreeC as a koji raw material, It is characterized by the above-mentioned. This is a method for producing potato shochu.

  With this configuration, it is possible to obtain potato shochu with a full amount of liquor that contains a specific amount of linalool, β-ionone, etc., has a fruity, citrus-like fragrance, and has a good flavor and excellent flavor.

  Preferably, the orange sweet potato is at least one selected from the group consisting of Aya Komachi, Sunny Red, Hamakomachi, Tama Akane, and Jay Red (Claim 8).

  The potato shochu of the present invention contains a specific amount of linalool and violet-like scented β-ionone reminiscent of citrus, has a fruity, citrus-like scent, has a good flavor, and has an excellent flavor. Furthermore, by containing a specific amount of citrus-like scented β-cyclocitral, that at least a part of the raw material is orange sweet potato, and that both the raw material and the koji raw material are only sweet potato (total amount potato shochu), Fruity and citrus-like aroma is further enhanced.

  According to the method for producing potato shochu of the present invention, it is possible to obtain a liquor-like potato shochu having a fruity and citrus-like fragrance and having a good flavor and excellent flavor.

  Hereinafter, the form for implementing this invention is demonstrated concretely. In the present specification, unless otherwise specified, the values of linalool content, β-ionone content, and β-cyclocitral content are all values in terms of alcohol concentration of 25 v / v%. Here, “alcohol concentration” refers to the concentration of ethyl alcohol (ethanol). That is, in the present specification, the term “alcohol” refers to ethyl alcohol (ethanol) unless otherwise specified.

  The linalool content in the potato shochu of the present invention is 800 to 3000 μg / L in terms of an alcohol concentration of 25 v / v%. The linalool content is preferably 900 to 3000 μg / L, more preferably 1000 to 3000 μg / L. If the linalool content is less than 800 μg / L, the liquor quality may be slightly lacking in the citrus-like scent. If the linalool content is more than 3000 μg / L, there is a risk of cosmetic odor.

  The β-ionone content in the potato shochu of the present invention is 10 to 100 μg / L in terms of an alcohol concentration of 25 v / v%. The β-ionone content is preferably 10 to 80 μg / L, more preferably 10 to 50 μg / L. If the β-ionone content is less than 10 μg / L, it may be difficult to feel the aroma. If the β-ionone content is more than 100 μg / L, the scent of the flower may be too strong.

  The β-cyclocitral content in the potato shochu of the present invention is, for example, 10 to 100 μg / L in terms of an alcohol concentration of 25 v / v%. The β-cyclocitral content is preferably 20 to 80 μg / L, more preferably 20 to 50 μg / L. If the β-cyclocitral content is less than 10 μg / L, it may be difficult to feel the aroma. If the β-cyclocitral content is more than 100 μg / L, the aroma balance may be deteriorated.

  Preferred combinations of linalool content, β-ionone content, and β-cyclocitral content include linalool content of 1000 to 3000 μg / L, β-ionone content of 10 to 50 μg / L, and β-cyclocitral content of 20 to 50 μg / L. A combination of L is mentioned.

  The “shochu” in the present invention is shochu according to the liquor tax law. There is no particular limitation on the shochu fermentation method and distillation method. Shochu includes both continuous and single distillation shochu.

  The hanging raw material used in the potato shochu of the present invention is sweet potato. The sweet potato to be used is preferably orange sweet potato in order to contain a specific amount or more of linalool. Orange sweet potatoes are high-producing β-carotene, and the inside of sweet potatoes is orange sweet potatoes such as carrots and pumpkins. They are used for coloring dried persimmons, bread and sweets. Examples of orange sweet potatoes include varieties such as Aya Komachi, Sunny Red, Hamakomachi, Tama Akane, Jay Red, Anno Kaki, Fruit Kone, Maron Gold, Hayato Kaki, Beni Kirara, Hitachi Red, and the like. In the present invention, Aya komachi, Sunny red, Hamakomachi, Tama Akane, and J-Red can be preferably used.

  Examples of the straw raw material used in the potato shochu of the present invention include rice, barley, bare wheat, rye, corn, and sweet potato. Preferred is sweet potato, especially orange sweet potato.

  In addition, when rice is used for the koji raw material, the potato shochu obtained is “rice koji potato shochu”. When sweet potato is used as a raw material for potato, the resulting potato shochu is “total amount potato shochu”. In the present invention, it is preferable to use a whole amount potato shochu using sweet potatoes for the koji raw material and the hanging raw material, and it is particularly preferable to use a whole amount potato shochu using orange sweet potato for the koji raw material and the hanging raw material.

  In addition, the presence or absence of the peeling of the sweet potato used as a raw material is not ask | required. Moreover, in this invention, a raw sweet potato is employ | adopted suitably from the surface of workability | operativity and energy saving. Since raw sweet potato has a high water content and cannot withstand long-term storage, it is preferably used immediately after harvesting, but may be used after cryopreservation. In addition, the raw sweet potato may be subjected to an appropriate treatment as necessary to reduce moisture, or may be processed (immersion, hot water immersion, etc.).

  Next, a method for producing the shochu of the present invention will be described. There is no limitation in particular about the method of manufacturing shochu, and it can carry out based on the general manufacturing method of shochu. Generally, the manufacturing process of shochu consists of raw material processing, preparation, fermentation (saccharification / fermentation), distillation process and purification process. The raw material treatment includes a koji making process, a raw material liquefaction process, and a liquefaction / saccharification process. Usually, in the production of shochu, the primary koji can be obtained by mixing a cereal koji with water and adding it to grow by adding yeast. Next, for example, a steamed hanging raw material is added to the obtained primary rice cake to form a secondary rice cake. The yeast used for koji fermentation may be any yeast for brewing suitable for alcohol fermentation, and specific examples include shochu yeast, sake yeast, wine yeast, and beer yeast. In this invention, if it is yeast which has alcohol fermentability, it will not specifically limit.

  For example, dry heat treatment can be applied to the sweet potato processing method when sweet potato is used as the raw material for strawberries. Examples of the dry heat treatment include a direct heating method using dry hot air such as a roasting method, an indirect heating method in which heating is performed through a partition from a heat source, and a pressurized heating method in which pressure is applied to heat. Examples of the direct heating method include airflow drying and spray drying in addition to the roasting method. An example of the indirect heating method is drum drying. Examples of the pressure heating method include a method using a pressure-type baking pot and an extruder method used for extrusion molding. Furthermore, superheated steam treatment using superheated steam, which is steam in a state where dry saturated steam is further heated to a temperature exceeding the saturated steam temperature, can also be employed. The heat treatment conditions are appropriately selected according to the type and form of the object to be processed and the heat treatment method. For example, the temperature is appropriately selected from the range of 120 to 400 ° C., and the time is appropriately selected from the range of 0.1 seconds to several hours. That's fine.

  There is no particular limitation on the distillation step, and the method employed in the production of ordinary shochu can be applied as it is. For example, any one of a continuous distillation method for obtaining a shell shochu (continuous distillation shochu) and a single distillation method for obtaining otosho shochu (single distillation shochu) can be employed. In addition, any of an atmospheric distillation method in which the soot is distilled at a normal atmospheric pressure and a vacuum distillation method in which the soot is distilled at a pressure lower than the atmospheric pressure using a vacuum pump can be employed. It is also possible to mix “rice potato shochu” and “total amount potato shochu” after distillation to obtain potato shochu having the desired liquor quality.

  The method for producing potato shochu of the present invention is to produce potato shochu containing a specific amount of linalool, β-ionone or the like using orange sweet potato as at least a part of the raw material. In a preferred embodiment, steamed steamed orange sweet potato is used as a hanging raw material, and dry heat-treated orange sweet potato subjected to a dry heat treatment at 120 to 400 ° C. is used as a koji raw material. For example, sweet potato koji can be obtained by applying the dry heat treatment described above to the raw material processing method for koji raw material, and production of the whole amount of potato shochu can be achieved. Moreover, by using only the orange sweet potato as the raw material for potato shochu and the koji raw material, it is possible to produce a whole amount of potato shochu with an unprecedented fruity and citrus-like aroma.

  Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.

  Steamed rice was used as the koji raw material, and sweet potato shochu was produced using the hamakomachi, which is orange sweet potato as the kake rice. The charging composition is shown in Table 1.

  In the first preparation, 70% of polished rice is soaked in water, drained, steamed and allowed to cool, and then inoculated with commercially available birch fungi for shochu, prepared rice bran, Yeast was added and cultured at 25 ° C. for 7 days to obtain primary koji.

  Secondary charging was performed by washing raw sweet potatoes (Hamakomachi), cutting both ends and diseased roots, and steaming them for 50 minutes (steamed sweet potatoes) as a hanging raw material. Steamed sweet potato and pumped water were added to the primary koji, followed by secondary charging and fermented at 25 ° C. for 14 days (Example 1). As a control, Kogane Senuki was used as a hanging raw material and fermented in the same manner (Comparative Example 1).

  The obtained fermented koji was distilled. Distillation was performed by ordinary pressure distillation using a single distiller (medium-distilled cut alcohol content: 10 v / v%). The obtained distillate was cooled and filtered, and water was split so that the alcohol concentration was 25 v / v%, to obtain potato shochu.

The linalool content, β-ionone content, and β-cyclocitral content of the obtained potato shochu were measured. Analysis conditions for linalool, β-ionone, and β-cyclocitral are as follows.
Polydimethylsiloxane (PDMS) using coated stirrer bar twister (Twister ^TM) [GERSTEL (GERSTEL) Co. Ltd.], and extracted linalool, beta-ionone, aroma components such as beta-cyclo citral. The extraction conditions were stirring (room temperature, 1 hour). Furthermore, after the aromatic component extracted to the stirrer bar was thermally desorbed, it was introduced into a gas chromatograph Agilent 6890N (manufactured by Yokogawa Analytical Systems Co., Ltd.) connected to a capillary column DB-5MS (manufactured by J & W). A mass detector Agilent 5973 (manufactured by Yokogawa Analytical Systems Co., Ltd.) was connected and analyzed as usual.

As a result, the potato shochu of Example 1 had a linalool content of 1048 μg / L in terms of an alcohol concentration of 25 v / v%. In addition, the β-ionone content was 10.8 μg / L and the β-cyclocitral content was 21.6 μg / L in terms of an alcohol concentration of 25 v / v%.
On the other hand, in the potato shochu of Comparative Example 1, the linalool content was 60 μg / L in terms of alcohol concentration of 25 v / v%, and β-ionone and β-cyclocitral were not detected.

  The sensory evaluation test of the potato shochu obtained in this example was performed. As a result, Example 1, which is a potato shochu using orange sweet potato, was evaluated as having a stronger citrus-like fragrance than Comparative Example 1, which is a potato shochu using golden Senju.

  The whole amount of potato shochu was produced using the sweet potato, yellow sweet potato, as a raw material for koji and a hanging raw material. The charging composition is shown in Table 2.

  Roasted sweet potato was used as a raw material for strawberries. Specifically, after washing the raw sweet potato (Hamakomachi), both ends and the root of the disease were excised and cut into 3 mm × 5 mm × 5 mm squares to prepare cut products. The cut product was roasted in a roaster at 240 ° C. for 120 seconds to obtain roasted sweet potatoes. The roasted sweet potato is allowed to cool and then inoculated with a commercially available white lees for shochu, and then the koji is made (the first half 30 hours is a high temperature (38-40 ° C.) and the second half 15 hours is a low temperature (33-35 ° C.)). A roasted sweet potato cake was obtained. Steamed sweet potato (Hamakomachi) was used for the secondary charge (Example 2). As a control, the whole amount of potato shochu was obtained using Kogane-Senuki as the koji material and the kake material (Comparative Example 2). Other test methods such as fermentation conditions were performed in the same manner as in Example 1.

As a result, the total amount of potato shochu of Example 2 had a linalool content of 2447 μg / L in terms of an alcohol concentration of 25 v / v%. In addition, the β-ionone content was 15.8 μg / L and the β-cyclocitral content was 25.4 μg / L in terms of an alcohol concentration of 25 v / v%.
On the other hand, in the total amount of potato shochu of Comparative Example 2, the linalool content was 85 μg / L in terms of alcohol concentration of 25 v / v%, and β-ionone and β-cyclocitral were not detected.

  The sensory evaluation test of the total amount of potato shochu obtained in this example was performed. As a result, Example 2 which is a whole amount potato shochu using orange sweet potato was evaluated as having a fruity and citrus-like fragrance considerably stronger than Comparative Example 2 which is a whole amount potato shochu using Golden Senju. .

  The whole amount of potato shochu was produced in the same manner as in Example 2 using Tama Akane, an orange sweet potato, as a koji raw material and a hanging raw material (Example 3). As a result, the total amount of potato shochu of Example 3 had a linalool content of 2396 μg / L in terms of an alcohol concentration of 25 v / v%. In addition, the β-ionone content was 15.1 μg / L and the β-cyclocitral content was 24.7 μg / L in terms of an alcohol concentration of 25 v / v%. Also in the sensory evaluation test, the total amount of potato shochu of Example 3 was evaluated as having a fruity and citrus-like fragrance.

(Reference example)
The linalool content, β-ionone content, and β-cyclocitral content were measured for three types of potato shochu using commercially available orange sweet potatoes. The results are shown in Table 3. Any potato shochu using commercially available orange sweet potatoes has an alcohol concentration of 25 v / v%, the linalool content is less than 1000 μg / L, the β-ionone content is less than 10 μg / L, and β-cyclocitral The content was less than 20 μg / L.

Claims (8)

  A potato shochu characterized by having an linalool content of 800 to 3000 μg / L and a β-ionone content of 10 to 100 μg / L in terms of an alcohol concentration of 25 v / v%.   The potato shochu according to claim 1, wherein the β-cyclocitral content is 10 to 100 µg / L in terms of an alcohol concentration of 25 v / v%.   The potato shochu according to claim 1 or 2, wherein at least a part of the raw material is orange sweet potato.   The potato shochu according to claim 3, wherein the orange sweet potato is at least one selected from the group consisting of Aya komachi, Sunny red, Hamakomachi, Tamaakane, and Jay red.   The potato shochu according to any one of claims 1 to 4, wherein the potato shochu is a whole amount potato shochu in which both the hanging raw material and the koji raw material are only sweet potatoes. It is a manufacturing method of the potato shochu which manufactures the potato shochu according to any one of claims 1 to 5,
Including saccharification and brewing of raw materials,
A method for producing potato shochu, characterized in that orange sweet potato is used as at least a part of the raw material.   The method for producing potato shochu according to claim 6, wherein the steamed orange sweet potato is used as a hanging raw material, and a dry heat-treated orange sweet potato subjected to a dry heat treatment at 120 to 400 ° C is used as a raw material for the potato shochu.   The method for producing potato shochu according to claim 6 or 7, wherein the orange sweet potato is at least one selected from the group consisting of Aya komachi, Sunny red, Hamakomachi, Tamaakane, and Jay red.